Place a shallow metal container or loaf pan in the freezer to chill. Place the milk, cream and vanilla in a saucepan. Bring to the boil. Set aside for 5 minutes to cool slightly.

Step 2

Meanwhile, use a balloon whisk to beat the egg yolks and sugar in a bowl until thick and pale, and a ribbon trail forms when the whisk is lifted. Gradually whisk in the cream mixture.

Step 3

Place in a clean saucepan and cook over low heat, stirring constantly with a flat-edged wooden spoon, for 15 minutes or until the custard coats the back of the spoon - test with your finger.

Step 4

Transfer the mixture to a heatproof bowl. Cover the surface of the custard with plastic wrap to prevent a skin forming. Set aside for 30 minutes to cool then place in the fridge for 2 hours to chill.

Step 5

Pour the mixture into the chilled container. Cover with foil and place in the freezer for 6 hours or until firm but still slightly soft in the centre. Use a metal spoon to roughly break up the gelato. Transfer the gelato to a food processor (bottom left) and process until smooth. Place the gelato back in the metal container. Cover with foil and freeze overnight or until firm